DEVELOPMENT OF A SOFT PARBOILING SYSTEM FOR BASMATI PADDY

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dc.contributor.advisorAMARJIT SINGH
dc.contributor.authorGUNATHILAKA, D. M. C. CHAMPATHI
dc.date.accessioned2020-01-24T05:56:52Z
dc.date.available2020-01-24T05:56:52Z
dc.date.issued2009
dc.description14062017_0005_0002_007017.pdf
dc.description.abstract14062017_0005_0002_Abstract.pdf
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810141817
dc.keywordsBASMATI PADDY, PARBOILING, SOAKING, STEAMING, WHITENESS, HARDNESS, HEAD RICE YIELD, BROKEN GRAINS, GELATINIZATION, TASTE, CORRELATION, TEMPERING
dc.language.isoENGLISH
dc.pages253p.
dc.publisherPUNJAB AGRICULTURAL UNIVERSITY, LUDHIANA
dc.subAgricultural Engineering and Technology
dc.these.typePh.D
dc.titleDEVELOPMENT OF A SOFT PARBOILING SYSTEM FOR BASMATI PADDY
dc.typeThesis
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